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Ziti And Portobellos

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Eat-lf mail, Italian, Low fat, Main dishes	4	Servings

INGREDIENTS

1		Onion, Chopped Fine
2	t	Lowfat Margarine, Divided
1 1/2	t	Olive Oil, Divided
1 1/2	t	Salt
1	t	Sugar
2		Portobello Mushrooms
1/4		Fennel Bulbs, Sliced Very
		Fine
4	T	Chopped Fresh Parsley
4	T	Chopped Fresh Fennel Fringe
		Note
		Salt And Pepper, To Taste
1	lb	Ziti Pasta, Cooked
1	c	Pasta Water, Or More As Nec
1/4	c	Crumbled Lowfat Feta Cheese
		Freshly Grated Parmesan
		Cheese *Note

INSTRUCTIONS

NOTE:  This is the whispy stuff at the top of the stem.  I don't know
what the proper term for it is so I just call it the whispy stuff.
*NOTE: The original recipe used the Parmesan cheese to put on top  when
the pasta is plated and served.  I omitted it completely.  Chop the
onions.  In a large skillet, melt 1/2 tsp low fat margarine  in 1/2 tsp
olive oil. Add the onions, 1 tsp salt, 1 tsp sugar and  cook over
moderate heat, stirring frequently, until the onions are  well browned,
18 - 25 minutes.  Transfer the onions to a bowl.  Meanwhile, stem 2
Portobello mushrooms.  Halve the caps and slice  them crosswise 1/4"
thick.  In the same skillet, melt 1 tsp low fat  margarine in 1/2 tsp
olive oil.  Add the mushrooms and 1/2 tsp salt  and cook over moderate
heat, stirring occasionally, until tender and  browned, about 5
minutes.  Add another 1/2 tsp lowfat margarine (if  needed) and 1/2 tsp
olive oil (if needed) the thinly sliced fennel  and cook for an
additional 3 ~ 4 minutes. Add the reserved onions,  chopped fresh
parsley and fennel. Season with salt and pepper.  In a large pot of
boiling salted water, cook the pasta until al dente,  about 13 minutes;
reserve 1 C of the pasta water and drain the ziti.  In a large bowl,
toss the ziti with 1/4 - 1/2 C of the pasta water,  the mushroom
mixture, feta, Parmesan cheese.  If the pasta seems dry,  add more of
the pasta water.  Serve immediately, passing additional  grated
Parmesan (optional) at the table.  I adjusted the original recipe a
lot!!  I think my version is  incredibly good.  Entered into MasterCook
and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com> Recipe
By     : Food and Wine, Dec. 1996, pg 23 -  adjusted by Reggie Dwork
Posted to Digest eat-lf.v096.n217  Date: Tue, 12 Nov 1996 22:32:40
-0800  From: Reggie Dwork <reggie@reggie.com>  NOTES : Cal 498.4,  Fat
6.9g,  Carb  89.5g,  Fib  3.4g,  Pro  17.9g,  Sod  1170mg,  CFF  12.6%.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 820 Calories From Fat: 245 Total Fat: 27.9g Cholesterol: 74.8mg Sodium: 2183.8mg Potassium: 355.9mg Carbohydrates: 92.3g Fiber: 3.4g Sugar: 3.1g Protein: 47.6g